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Title: COMPARISON OF GRAPEFRUIT HYBRID FRUIT WITH PARENT FRUIT BASED ON COMPOSITION OF VOLATILE COMPONENTS

Author
item Shaw, Philip - Phil
item Goodner, Kevin
item MOSHONAS, MANUEL - RETIRED, USDA, C&SPL
item HEARN, C. - RETIRED,USDA,FT.PIERCE,FL

Submitted to: Scientia Horticulturae
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/2/2001
Publication Date: 11/30/2001
Citation: Shaw, P.E., Goodner, K.L., Moshonas, M.G., Hearn, C.J. Comarison of grapefruit hybrid fruit with parent fruit based on composition of volatile components. Scientia Horticulturae. 2001. v. 91. p. 71-80.

Interpretive Summary: Until recently, all attempts to produce grapefruit hybrid fruit with grapefruit-like properties were unsuccessful. Author Hearn has successfully produced two grapefruit hybrids which resemble grapefruit in both appearance and flavor. Hybrid 1 is a cross between an orange and a pummelo, while hybrid 2 is a cross between a tangelo and a grapefruit. We determined the amounts of 39 volatile flavorings in both the hybrid and parent fruit and used computer analysis to show the similarities and differences among the two hybrid fruit and each of their parent fruit. The two hybrid fruit were more similar to one another than to any of the parent fruit. Hybrid 2 has more commercial potential that hybrid 1 because it has a mild but pleasant grapefruit flavor, it is low in bitterness and it matures earlier in the season than commercial grapefruit presently sold in fresh fruit markets. When comparing the hybrid fruit to their parent fruit, hybrid 2 most resembles the grapefruit parent, while hybrid 1 resembles both the orange and pummelo, despite its grapefruit-like taste and appearance. The techniques developed in this study should be useful to plant breeders to help them evaluate new citrus hybrid fruit, thus benefitting consumers of fresh citrus fruit.

Technical Abstract: Two new grapefruit hybrids and their parent cultivars were evaluated by headspace gas chromatographic analysis of fresh juice from the fruit. Quantities of 39 volatile components were determined, and the variation compared to the parent fruit for each component monitored was tabulated. The relatively low amounts of some volatile components in the hybrid fruit support the observation that the flavor of juice from the hybrid fruit is milder than that of grapefruit. Multivariate analysis using principal component and discriminant analyses afforded more information on the relationship of each hybrid to its parent fruit and to the other hybrid. Discriminant analysis showed the hybrid fruit to be similar to each other and dissimilar to the parent fruit based on the volatile components monitored. One hybrid is useful for cross-breeding to produce other new grapefruit-like hybrids, and the other has potential as a new commercial grapefruit-type fruit since it matures very early and has an excellent grapefruit flavor.